Resumen:
The effects of garlic oil on the ruminal fermentation of two agro industrial byproducts
(sorghum straw and sugarcane bagasse) were studied using the in vitro
gas (GP) production technique.
Garlic oil was added at a rate of 0, 30, 90 and 180 mg / L of incubation medium
(equal to 0, 1.2, 3, 6 and 7.2 mg / g DM substrate). The gas volumes were
recorded at 2, 4, 6, 8, 10, 12, 24, 36, 48 and 72 h of incubation and the DM
degradabilities of substrate, fiber in neutral detergent (NDF) and acid detergent
fiber (ADF) were determined at 72 ° C incubation. The garlic oil did not affect the
asymptotic GP of the sorghum straw and the bagasse of sugarcane. In addition,
the inclusion of oil increased (P <0.05) the GP rates of sorghum straw and
sugarcane bagasse. Garlic oil decreased the fermentation pH (p <0.05) of the
sorghum straw. The inclusion of garlic oil increased (P <0.05) the DM degradability
of sorghum straw and sugarcane bagasse. Garlic oil increased the NDF
degradabilities of the two feeds. It can be concluded that the application of garlic oil
positively affected the ruminal fermentation of the two agro industrial by-products
as fodder. Increase the dose of oil inclusion, improved the fermentation
parameters; where the dose of 180 mg of oil / L increased GP, while the doses of
30 and 90 mg of oil / L increased the digestion of nutrients.